Vegan Burgers with Basil Aioli

by @vegantraveleats đźŤ” Recipe:
Makes 4 Burgersâ €
Basil Aioli:â €
½ vegan mayo⠀
1 ½ tbs dried basil⠀
1 tsp lemon juiceâ €
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Burgers:â €
1 20 oz can of jackfruit, or 2 10 oz boxes of jackfruit, drained and rinsedâ €
1 small clove garlicâ €
½ tsp vegan Worcestershire⠀
2 tbs vegan mayoâ €
½ tbs Dijon or spicy brown mustard⠀
½ cup dried Italian breadcrumbs⠀
1 tbs grated onionâ €
Âľ cup chickpeas, drained and rinsedâ €
1 ½ tbs cashew butter⠀
1 tbs nutritional yeastâ €
2 tbs oil, and spray oilâ €
4 slices of vegan cheese of your choice, I love Chao or Violife Smoked Provolone with thisâ €
4 buns of your choiceâ €
Any other burger toppings you might like, lettuce, tomato, etcâ €
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Combine aioli ingredients in a small bowl, and keep in the refrigerator to let the flavors come together while you prepare the rest of the recipeâ €
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Place the jackfruit and garlic clove in a food processor and pulse 4-5 times until jackfruit is shredded up and the garlic clove is minced.â €
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In a large bowl mash up the chickpeas, then add shredded jackfruit & garlic mixture, and the rest of the burger ingredients EXCEPT for the oil.â €
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Form the burgers into 4 patties, and place in the refrigerator for 30 minutes. You can skip this step if you’re in a hurry but this gets the gluten in the breadcrumbs to activate and makes the patties a little firmer so they don’t smush out when you bite into them.⠀
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After the patties have sat for 30 minutes, heat a large skillet over medium-high heat and add the 2 tbs oil. Cook the patties in the pan for 5 minutes, flip, and place a slice of cheese on top of each patty. Turn the heat down to medium, partially cover, and cook for another 7 minutes.â €
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Spread the aioli on the buns, then place the burger and your choice of lettuce and tomato (I recommend both!) Enjoy! 

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